Low-fat diet practices of older women: Prevalence and implications for dietary assessment

Ruth E. Patterson*, Alan R. Kristal, Ralph J. Coates, Frances A. Tylavsky, Cheryl Ritenbaugh, Linda Van Horn, Arlene W. Caggiula, Linda Snetselaar

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

66 Scopus citations


Objective To evaluate the importance of information on lowfat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ). Subjects Subjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative). Statistical analysis For 26 FFQ questions, we recoded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ. Results Low-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2 g fat (29.0%), and 9.6 g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status. Conclusion Failure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents.

Original languageEnglish (US)
Pages (from-to)670-676
Number of pages7
JournalJournal of the American Dietetic Association
Issue number7
StatePublished - 1996

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics


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